Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Bread Recipe
Staff Writer
Chocolate Chip Pumpkin Bread

Deb Spadafora

Chocolate Chip Pumpkin Bread

Here’s a delicious and slightly sweet pumpkin bread that can go with dinner or that can be served as a dessert bread topped with whipped cream. Great for any time of year enjoy this pumpkin bread for a quick bite with friends and family. 


Preheat the oven to 350 degrees.

Grease the bottoms of two 8-by-4-inch loaf pans. In a medium-sized bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg until mixed.

In a large bowl, beat the sugar and the butter with an electric mixer on medium speed until creamy. Add the eggs, one at a time, beating after each one is added. Beat in the water and pumpkin. Add the flour mixture and beat until mixed. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with the remaining chocolate chips, pecans, and sugar.

Bake for 1 hour to 1 hour, 15 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing.


Calories per serving:

468 kcal

Daily value:



  • Carbohydrate, by difference 62 g
  • Protein 8 g
  • Total lipid (fat) 24 g
  • Vitamin A, IU 44 IU
  • Vitamin A, RAE 9 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Ash 2 g
  • Calcium, Ca 40 mg
  • Choline, total 9 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 6 g
  • Folate, DFE 5 µg
  • Folate, food 13 µg
  • Folate, total 15 µg
  • Folic acid 2 µg
  • Iron, Fe 3 mg
  • Magnesium, Mg 33 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Phosphorus, P 205 mg
  • Potassium, K 141 mg
  • Retinol 8 µg
  • Selenium, Se 11 µg
  • Sodium, Na 453 mg
  • Starch 22 g
  • Sucrose 11 g
  • Sugars, total 18 g
  • Tocopherol, gamma 1 mg
  • Water 11 g
  • Zinc, Zn 1 mg
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